The surfaces of freshly slaughtered beef carcasses are contaminated
with bacteria that can spoil the meat unless their growth is promptly
checked. Bacterial growth can be slowed by prompt chilling and keeping
the carcass at low temperatures. If the weather is suitable (28° to
35° F), the carcass or quarters can be wrapped in a sheet and hung to
chill in a well-ventilated shed. Wrapping with a clean cloth will
partially protect the carcass from contamination and help smooth out
the fat on the outer surface.
_Do not_ allow the carcass to freeze because freezing within 1 day after
death may toughen the meat. If the carcass cannot be chilled to below
40°F on the farm, it should be transported to the local locker plant
or market for chilling. Chilled beef should be aged at least 2 to 3
days to ensure that rigor is complete. There is no benefit to aging
beyond 7 to 9 days. In fact, subsequent freezer storage life may be
reduced by long aging periods.